This was the featured recipe at our farm this week. I was able to get most of the ingredients in my share, so I came straight home and made it for dinner instead of what I had planned, because it sounded so good to me! My boys and I loved it, but Kayla wasn’t thrilled. It comes from a cookbook entitled From Asparagus to Zucchini.
Peruvian Potatoes with Chiles and Cheese
2 lbs red potatoes
4 Tbsp olive oil
1 cup finely chopped red onions
2 minced jalepenos
1 Tbsp minced garlic
1 cup milk
6 oz. crumbled feta or goat cheese
3 hard boiled eggs, chopped
2 Tbsp cilantro
salt and pepper to taste
Boil potatoes in salted water until nearly tender. Heat oil in large skillet ever medium-low flame. Add onions, jalepenos, and garlic and saute 5 minutes. Drain potatoes and cut into cubes. Add potatoes and milk to skillet. Simmer until potatoes absorb some liquid. Stir in eggs, feta/goat cheese, salt and pepper. Serves 6